Creamy Chicken Pasta (Print Version)

# Ingredients:

→ Cheese & Fresh Herbs

01 - ¼ cup fresh parsley, chopped (optional)

02 - 1 cup mozzarella cheese, shredded

03 - ¼ cup Parmesan, grated

04 - ¼ cup chopped fresh basil

→ Meat

05 - 2 chicken breasts, boneless and skinless

→ Base & Pasta

06 - 8 ounces of penne

07 - 1 cup of cream (heavy)

08 - 1 cup chicken stock

09 - One 14.5-ounce can of diced tomatoes

→ Flavors and Oil

10 - Salt and pepper as needed

11 - ½ teaspoon red chili flakes (optional)

12 - 3 garlic cloves, finely minced

13 - 2 tablespoons of olive oil

# Instructions:

01 - Follow the package to cook penne pasta just until it's firm to bite. Drain the water and keep it aside.

02 - Sprinkle chicken with salt and pepper. Cook both sides in oil for about 5-6 minutes on medium heat until fully cooked. Rest for a bit, then slice it up.

03 - In the same pan, lightly cook garlic and chili flakes in oil. Stir in tomatoes, chicken broth, and cream. Let the sauce gently bubble for 5-7 minutes till it thickens a bit.

04 - Toss the cooked pasta and sliced chicken into the sauce. Mix in cheeses and basil, stirring till melted. Sprinkle parsley on top if you'd like and serve warm.

# Notes:

01 - Dry basil works fine as a swap for fresh.

02 - Add more or less chili flakes depending on preference.

03 - Eat right away while the cheese is gooey and hot.

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